Aug
29

Stew

Stew is easy to cook and it is wonderful.

Take some beef, lamb, or whatever you like. Venison is good, too. Cut it into about half inch pieces.

Take some flouer and season it with salt and pepper, and dredge the meat thougth it.

Then brown it in hot fat.

Then cook it with broth and vegebles.

Warmest regards, Doc.

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6 Comments

  • At 2008.08.29 00:50, drchelo said:

    I learned the trick of browning stew meat before putting it in with the rest of the stew on a PBS show “America’s Test Kitchen”. It really makes a huge difference in the stew!
    My favorite stews have LOTS of onion and potatoes (my mother is first-generation Irish!), and I like to put the carrots in almost last so that they still retain some crunch.
    My secret ingredient in stews is masa harina – I make a slurry of it and then add it to help thicken the stew.

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    • At 2008.08.29 08:09, Kate Petersen said:

      Oh, wow — masa as a thickener. What a GREAT idea! Thank you!

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    • At 2008.08.29 04:42, Translator said:

      The more onions and celery the better. Potatoes go in the very last. Let’s keep this site going! What really happened to AAF? I am not hip to his departure.

      Warmest regards,

      Doc

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      • At 2008.08.29 04:43, Translator said:

        I have used cream of wheat to do the same.

        Warmest regards,

        Doc

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        • At 2008.08.29 04:46, Translator said:

          Sorry if I am slow responding, but I am grooving to The Who on the Klipshes right now, Iver the Engine Driver, as a matter of fact. Do you ever listen to the Prarie Home Companion? That is an excellent show. Our friend Keilor writes very well.

          Warmest regards,

          Doc

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          • At 2008.08.29 04:52, Translator said:

            I am listening to The Who at a high volume. There is nothing better, but the Moody Blues are not too bad either. Mrs. Translator and I named the two youngest sons after them.

            Warmest regards,

            Doc.

            Tomorrow is the lesson for plain pastry crust. Get your lard ready.

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